SPUD'S COFFEE

Intermediate - 2 Nonservice animals in the food establishment or on premises, guests left during inspection. Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw liver stored over ready to eat cut watermelon. Cookline - raw shell eggs stored behind ready to eat sauces in upper flip top section. Operator stored all items properly. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef observed cracking raw egg with gloves. Gloves observed to have raw egg residue. Chef immediately touched a plate to place food on. Chef changed gloves and was educated on site. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (65F - Cold Holding) At cook line. Operator states butter out less than four hours. Butter placed on TPHC and time marked. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Hollandaise sauce. Time marked. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed document to operator to print out.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White reach in freezer Chest next to ice machine.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (43-49F); sliced cheese (43-49F) on ice in flip top cooler. Ice level shallow and not reaching top portions. Items on ice less than 2 hours per Manager. Ice added and containers submerged. Corrective Action Taken

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula in water at cook line. Spatula removed and cleaned. Corrected On-Site

Basic - Open condiments provided for self-service not properly protected. Sugar in open bowl at service station

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese (41-48); cooked potatoes (41-48) on ice in flip top cooler. Ice level shallow and not reaching top portions . Foods on ice less than 4 hours per Operator and stored in walk in cooler overnight. Ice added. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hollandaise sauce (76 - Hot Holding) on shelf above stove. Sauce on shelf less tan 1 hour per Operator. Provided THPC and reviewed hot holding requirements.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Pork belly in reach in cooler. Date label revised. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Water 71F.on prep shelf next to oven. Container removed and utensils cleaned. Corrected On-Site